We own something called the “Easy Button.” Perhaps you have one, too. This little thing has given me years of childlike pleasure, so I’m excited to use it for today’s ultra-easy recipe!
Creamed Shrimp in Savory Crêpes:
See basic Crêpe recipe indexed under Crêpes: Sweet (Chez Nicole):
http://nicoleparton.blogspot.ca/search/label/Crêpes%3A%20%28Sweet%29%20Chez%20Nicole
Prepare Crêpes as directed but use savory filling in recipe indexed under Main Dish: Seafood (Creamed Shrimp in Scallop Shells):
http://nicoleparton.blogspot.ca/search/label/Main%20Dish%3A%20Seafood%20%28Creamed%20Shrimp%20in%20Scallop%20Shells%29
Prepare Shrimp-Cream Sauce as directed; omit potatoes.
Use parsley, finely chopped, as garnish
Fill each Crêpe with a ribbon of Creamed Shrimp down the center. Fold each side over the shrimp-cream sauce to form a roll. Turn each Crêpe seam-side down, warming in oven until desired number of Crêpes have been filled and plated. Allow 2 Crêpes per adult diner. Garnish with parsley and serve at once.
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Prepare Crêpe batter in blender as recipe directs. |
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Melt and cool butter before adding to batter. |
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Use only fresh shrimp. Frozen, thawed shrimp lacks taste. |
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Layer stacked Crêpes between sheets of waxed paper. |
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Carefully detach crêpe from crêpe maker with silicone spatula. |
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Fill with creamed shrimp edge-to-edge along center of crêpe. |
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Fold first side over filling. |
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Fold second side over filling. |
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Reheat in warm oven seam-side down. Garnish with parsley. |
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